Brat Burgers with Beer & Onion Slaw
July 29, 2013
As a kid I used to spend summers in Wisconsin with my grandparents – I always loved when my grandpa made brats on the grill. You can’t beat that snap and flavor of a true bratwurst! PatioDaddio captures those flavors perfectly with his amazing brat burger.
For this burger I twist up the classic traditional combination of brats, beer, onions and kraut (well kinda).
The idea behind this burger is to keep things simple, but not at all ordinary. For the slaw I use reduced American-style beer as a braising liquid for sliced red onion, and also as the base for the dressing. I then add some spicy brown mustard, black pepper and shredded cabbage. The result is a nice balance of sweet, tang, and crunch with a hint of bitter that perfectly compliments the rich bratwurst.
Here’s how it all comes together.
24 ounces American-style light-bodied beer (I recommend Budweiser)
1/2 tsp Kosher salt
1 medium Red onion, sliced to 1/4″ (about 1 3/4 cups)
2 tsp Sugar
3 tsp Spicy brown mustard
1/2 tsp Black pepper, ground fresh
1/4 head White cabbage, cored and shredded to 1/8″ (about 2 cups)
6 Good hearty burger buns
Butter, for toasting the buns
Combine the beer and salt in a large pot. Bring to a boil, stirring frequently to keep the foam from overflowing.
Reduce the heat to medium-high and cook at a low boil until the beer is reduced by half. Add the onions and continue cooking, stirring occasionally, until the liquid has reduced to about a tablespoon, about 20 minutes.
Remove the pan from the heat, add the mustard, sugar and pepper. Mix well until all of the ingredients are completely incorporated.
Add the cabbage to the pan, stir well, cover and set aside at room temperature.
Grill the bratwurst patties per the package directions.
Slice each bun and lightly butter each half. Toast the buns on the grill.
Serve the burgers topped with a healthy portion of the slaw.